Raspberry Swirl Cheesecake

Products Used

203

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

1h 5m - 2h

Yield:

8-12 servings

Plan for:

Chill 4+ hours

Fresh raspberries are sweet with a slight tanginess. Cream cheese has a bit of a tang. When you mix two tangy tastes with a bit of sugar and vanilla, you end up with a cheesecake that tastes divine! Chef Eddy's Raspberry Swirl Cheesecake starts with a cool and creamy cheesecake base with swirls of raspberry jam. Then the whole tasty thing sits on top of a chocolate graham cracker crust. Claim your slice early because this one won't last!

Un pastel de queso tan bueno, sus amigos pensarán que usted lo compró! Una corteza de chocolate galleta graham se remata con una mezcla de queso de frambuesa se ??arremolinaba que impresiona a cualquier mesa!

Rating:

Rate it yourself

Products Used

Ingredients

Chocolate Graham Cracker Crust

1 1/2 cups crushed chocolate graham crackers
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons Imperial Sugar Light Brown Sugar

Cheesecake

1 cup good quality raspberry jam
3 packages (8 ounces each) cream cheese, soft at room temperature
1 cup Imperial Sugar Extra Fine Granulated Sugar
3 large eggs
1 cup sour cream
2 tablespoons raspberry liqueur or lemon juice
2 teaspoons vanilla extract
3 tablespoons cornstarch or all-purpose flour

Garnish

1 pint fresh raspberries

Directions

Preheat oven to 375°F.
Butter a 9-inch springform pan. Combine graham cracker crumbs, melted butter and first listed sugar and press on bottom of pan. Place in oven for 15 minutes. Remove crust and reduce heat to 325°F.
Meanwhile press raspberry jam thru a sieve to remove seeds. Set aside.
Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate thru foil. Place springform pan on roasting pan and set aside.
On low speed mix cream cheese and sugar until smooth and no lumps remain. Add one egg and mix on low speed until mixture is lump-free. Repeat with remaining eggs, scraping well between additions.
Add sour cream, liqueur, and vanilla and mix. Add flour until mixture is lump-free.
Pour warm water about 1 inch high into roasting pan around springform pan and place in oven.
Pour half of cheese mixture in springform pan. Using a spoon, gently drizzle half of raspberry jam onto cheese mixture. Carefully top with remaining cheesecake batter. Drop small amounts of remaining raspberry jam onto cheesecake. Use a knife to swirl jam into batter.
Place in oven and bake about 65-75 minutes. Bake until center of cake no longer trembles when tapping sides of pan. It could take up to 2 hours depending on temperature of cheesecake batter.
Place cheesecake in refrigerator for at least 4 hours before cutting. Decorate with raspberries.

Imperial Sugar Insight

TIP: Cheesecakes cook from the outside in. To check for doneness, shake the pan gently. When the center no longer trembles your cheesecake should be ready.

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Pastel de Queso y Frambuesas

Products Used

203

Ingredientes

Para la Masa:

1 1/2 taza de galletas Graham de chocolate, trituradas
1/2 barra o 1/4 taza de mantequilla sin sal, derretida
2 cucharadas de Imperial Sugar Azúcar Morena Clara

Para el relleno de queso:

1 taza de conservas de frambuesa de buena calidad
3 paquetes de queso crema de 9 onzas, suave
1 taza de Imperial Sugar Azúcar Granulada Extra Fina
3 huevos grandes
1 taza de crema agria
2 cucharadas de licor de frambuesa o jugo de limón
2 cucharadas de vainilla
3 cucharadas de maicena o harina multiuso

Direcciones

Caliente el horno a 375º F.
engrase un molde desmontable de 9 pulgadas. Combine las galletas Graham, la mantequilla y la primera azúcar nombrada y apriete al fondo del molde. Póngalo en el horno por 15 minutos. Reduzca la temperatura a 325º F.
Cuele la conserva de frambuesa para remover las semillas. Póngalo a un lado.
A velocidad lenta bata el queso y la azúcar hasta que quede suave y sin grumos. Añada un huevo y mezcle a velocidad baja hasta que este suave. Repita con el resto de los huevos, raspando el tazón cada vez.
Añada la crema agria, el licor y la vainilla y mezcle bien. Anda la harina y bata hasta que este suave y sin grumos.
Vierta mitad de la mezcla de queso en el molde desmontable. Usando una cuchara salpique el queso con mitad de las conservas. Cuidadosamente vierta el resto del queso sobre la mezcla. Ponga pequeñas cantidades de la conserva restante encima de la mezcla de queso. Con un cuchillo, esparza la conserva en forma espiral.
Hornee hasta que el centro ya no tiemble al darle golpecitos al molde, alrededor de 65 a 75 minutos.
Refrigere el pastel de queso por 4 horas antes de cortar. Decore con frambuesas.

Imperial Sugar Insight

TIP: Cheesecakes cook from the outside in. To check for doneness, shake the pan gently. When the center no longer trembles your cheesecake should be ready.

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Raspberry Swirl Cheesecake